摘要
以木薯叶为原料,采用正交试验法优化了木薯叶总黄酮的超声波提取工艺,得到超声波提取木薯叶总黄酮的最佳条件:提取温度70℃、超声提取时间20 min、超声功率95 W、乙醇体积分数90%,在此条件下木薯叶总黄酮提取量为52.38 mg/g。与传统方法相比,超声波辅助提取法具有节省时间、提取量高等优点。抗氧化性测定结果表明:与维生素C相比木薯叶总黄酮表现出更强的抗氧化活性。
Ultrasonic extraction flavonoids in leaves of cassava was optimized by an orthogonal experiment. Results showed that the best conditions for ultrasonic-assisted extraction of total flavonoids from cassava leaves were as follows： extraction temperature of 70 ~（2 ; ultrasonic extraction time of 20 min; ultrasonic power of 95 W; ethanol concentration of 90%. The yields of total flavonoids were 52.38 mg/g under these optimized conditions. Ultrasonic extraction was faster and higher extraction efficiency, which are superior to traditional extraction methods. The results of antioxidant activity determination showed that the total flavonoids from cassava leaves conferred a stronger antioxidant activity than vitamin C.
作者
周宁
赵晓璐
谢庆武
ZHOU Ning ZHAO Xiao-lu XIE Qing-wu(College of Life Science and Technology, Guangxi University, Nanning 530005, Guangxi, Chin)
出处
《粮食与油脂》
北大核心
2016年第10期21-24,共4页
Cereals & Oils
基金
广西壮族自治区研究生教育创新计划项目(P3130098105)
关键词
木薯叶
正交试验
超声波
总黄酮
抗氧化
cassava leaves
orthogonal experiment
ultrasonic
total flavonoids
antioxidant
